Cheese and Pesto Scones

These scones are delicious!!! Just spread with butter.......

They are light and fluffy inside and have a crisp and crumbly crust. They are very much like what Americans call biscuits, especially the ones from The Red Lobster Restaurants, in America.



Pre heat oven 180c, 360f, gas mark 5

Makes approx 16 scone

2 cups Self raising flour plus extra for dusting

3 tsp baking powder

Large pinch salt

½ tsp cayenne pepper

1½ cups of grated cheddar cheese

¼ cup of grated Parmesan cheese

2 tbsp vegetable oil
125ml full fat milk

1 egg beaten

75ml pesto homemade or shop bought, i used homemade, recipe follows.

Mix all the dry ingredients together in a bowl.

In a second bowl mix all the wet ingredients together.

Add the wet ingredients to the dry and mix till it all comes together, add more milk if too dry.

Dust board and pat dough down till about 1 inch thick, cut out scones, keep doing this with left over dough till you run out.

Place on a greased baking tray and bake in middle of the oven for 15 minutes.

Pesto Recipe

2 Cups of fresh basil leaves packed

⅓ Cup toasted almonds

½ Cup grated parmesan cheese

½ Cup olive oil 

3 Garlic cloves

Salt & pepper

Put all in a blender and pulse till blended, but not too smooth, season to taste.